Lian Yun Gang - Welcome with Dumplings

Welcome with Dumplings

Mid Autumn treats - mooncake, chestnuts, horn nuts (I don't really know what it's called) and small yams.

Over the recent Chinese National Day holidays, a bunch of us drove up to Lian Yun Gang, a port town north of Jiangsu Province. Having seen very little of China, despite being here for 10 years, I decided to join this trip. And since it was with a group of very very good friends, it made the trip all the more enjoyable. So, off we went – 10 adults and 9 children packed into 4 cars.

The drive to Lian Yun Gang took approximately 4 hours. The expressway was excellent, dotted with rest stops. It provided a great view of the countryside. (I enjoyed it more on the way back to Suzhou as I was plagued with car-sickness on the drive to the port). The hotel we booked into was easy to find.

As a courtesy, CS called a colleague, whose hometown is Lian Yun Gang. He was home for the holidays too. In typical Chinese fashion, he was extremely hospitable and insisted on taking us for a seafood dinner. It is, after all, what the town is famous for. We drove not far from the hotel, and along a narrow street, flanked on both sides by small seafood restaurants. It was typical small Chinese town restaurant, and one could be forgiven for doubting the hygiene of the place. I wasn't sure about the others, but I have eaten in such places before and not once did I suffer from any kind of tummy trouble. I did, however, suffer after dining at a 5-star hotel several years ago.

Our host, Mr Chen ordered quite a meal. I lost count of the number of dishes. There were fish, crabs, octopus, mantis prawns, regular prawns, mussels, scallops, clams of various varieties, eel, and a few vegetable dishes to balance the menu out. Each dish prepared in a different way and each gravy or sauce complemented the seafood. I have to admit I was a little cautious when he said the octopus was only 80% cooked. If cooked all the way, the flesh would be rubbery. Still, I did not have any tummy troubles.

But, among all the eye catching dishes that was served to us, the humble dumpling had the most meaning. There is a saying “Qing chi jiao zi, qian chi mian”. To welcome we eat dumplings, to bid farewell, we eat noodles. Sealed within the plain white wrapper was minced seafood. A symbol of the simplicity of Chinese food of days of yore. Simple, yet held a special meaning.

Since the objective was to have a relaxing trip, we didn't bother with back to back sightseeing. We did conquer the Hua Guo Shan – home of the famed Monkey God or Xun Wu Kong. Along the way we munched on roasted chestnuts plucked from the area. Later in the day we went to the beach and sampled dried cuttlefish. It's much sweeter than the kind we get in Malaysia, but yummy all the same.

While it was a wonderful trip, I would strongly caution against unscrupulous traders preying on the unsuspecting tourist. Having a friend familiar with the area paved the way for a smooth trip, but those relying on the 'let's see when we get there' method could very well fall into tourist traps, which I could see, were laid everywhere.

Moist Chocolate Cake with Chocolate Ganache, and my first attempt at White Icing

I have been on a roll making cakes for the birthdays of friends' children. Jodi asked me to make little chocolate cupcakes last week for Renee's birthday, which I was glad to do. They were 'bare' as she frosted and decorated them herself. Topped with chocolate frosting and M&M's on the top, they were a chocolate sensation!

This week it's Keane and Zern's birthday. They're friends with Etienne, and their mom YP is a good friend of mine. They're chocolate lovers and so Chocolate Cake it was. This time I simply poured a chocolate ganache over and let it drip down the sides. The combination of the two was chocolate heaven.

I knew I wanted to dress the cake up with more than just sprinkles. So I decided to attempt white icing. I had always felt intimidated by white icing, thinking it would be hard to do, and had to be very careful when handling it. Temperatures had to be right or it would be too soft, too dry or too hard. So with cornstarch in hand, I tackled a pack of ready made white icing, and simply cut the shapes out. Not knowing how they'd feel, I thought I'd keep it simple this time. It was surprisingly easy. Felt like the paper clay projects I used to make way back when. I feel brave enough now to attempt other shapes and figurines. For Keane and Zern, I had just stamped their initials out with a cookie cutter and set them on a circle. KZ looked like it was short for 'Kazam!' and that prompted me to add lighting bolts for that 'superhero' feel.

I am very pleased with the way the entire cake turned out. The cake was just the right chocolatey sweetness, and the ganache simply highlighted that flavour. Dark and delicious. The colours of the white icing stood out against the chocolate. The white icing was merely for show and we peeled it off before eating.

Prior to this I wanted to (and still do) learn more about white icing. I tried to look for information but could not find the answer to my question. What's the difference between fondant, sugarpaste and white icing? Is it the same thing by a different name? If not, what's the difference and how should it be treated? When modelling figurines, must I use only sugar glue or will water do? What's the best type of food colour to use? Answers very much appreciated. Thanks.

Chocolate Cake (adapted from Betty Yew's Kitchen Secrets)

Makes 1X8” square cake

Butter 180g
Sugar 360g
Eggs 3 large
Instant coffee 1 tsp
Hot water 1 tbsp
Vanilla 1 tsp
Water 1 cup
Plain flour 240g
Cocoa powder 75g
Baking powder 1 tsp
Baking soda 1 tsp
Salt ½ tsp

Grease and line an 8” square cake pan. Sift the dry ingredients and set aside. Cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well. Dissolve coffee in 1 tbsp water. Stir in vanilla and add the remaining cup of water. Fold in the coffee mixture alternately with the dry ingredients in 3 batches, starting with the flour. Blend well and pour into the tin. Bake in preheated 175C oven for 55 minutes. Test with a skewer. Leave to cool in pan for 20 minutes and then turn onto rack to cool completely.

Chocolate Ganache

Chocolate 200g, broken into pieces
Whipping cream 150ml

Place both ingredients into a bowl and set it over a pot of simmering water (double boiler style) do not allow the water to touch the bowl. Allow the chocolate to melt. Stir till the mixture is smooth and shiny. Remove from heat and allow to cool a little. When slightly thickened, pour over the cake allowing the ganache to drip over the sides.

Maria's Basil

The bottom left corner of the box is bare because I gave a couple of plants to YP, who is an avid gardener.

Last autumn, my friend Maria Reyes conducted an Italian cooking class in her home. While she had planned for 3-4 people, only 1 (me) turned up in the end. I felt quite bad, as she still carried on with the class knowing I was her only 'student'. I'm really glad she did, though, because that gave me the opportunity to meet one really great lady. Maria makes her own food – and by that I mean she makes her own jams, yoghurts, cheeses and what have you's. She buys organic and uses only the healthiest ingredients for her family. She has a respect for her planet, and those who live in it. She is a calm soul, speaking softly and gently to her two gorgeous daughters. It's through her that I decided it wouldn't be that hard to provide healthier options for my family, and have fun doing it too.

At the end of the lesson, Maria gave me a packet of basil seeds and told me to plant it in April. And I did. I have an absolutely gorgeous, and I mean GOR-JEST crop on my balcony. It smells great (the bugs will attest to that!). It has wonderful peppery flavour, and just tearing them up into Maria's Pasta Primavera elevates the dish to a new level.

Maria will soon leave for a new posting in another part of the world. I have been fortunate to have met Maria, even if ever so briefly. Good luck and God Bless, Maria. The basil will always remind me of our friendship.

Pineapple and Coconut Clafoutis

We've been eating a lot lately - me and my buddies. It seems everyone is lining up to cook something special and invite the gang over. And not just your everyday food. It's 'real' South East Asian food. Last week we hopped over to Daphne's for Laksa (I'm still reeling from that one), and today we went over to BLi's for Curry Mee (reeling double time). YP and Jodi are lining up for their turn to cook. As always the lunches are filled with laughter... till 3.45pm when we have to assume our 'Mom' roles.

Curry Mee with the works

Singaporean Jelly Cocktail or Wen Tou Xue

After the last couple of lunches, I am guilt ridden as everyone seemed to bring a little something to share - fruits, Konnyaku Jelly and other desserts. I usually ask if the hostess needs anything, and the usual response is "No neeeed. Got a lot here alreadyyyyy!" But today, I needed to get some nervous energy out and baked this Pineapple and Coconut Clafoutis, and just as well, I could share it with the gang. I had tried it before and it didn't turn out as good as I had hoped. But I didn't give up on you, Clafoutis! With a little tweaking, I knew I could make you better. It did turn out better than the first time, but still failed to impress me. Perhaps I need freshly grated coconut instead of desiccated, and perhaps a combination of milk AND coconut milk.

Here's the recipe. If anyone out there tries this with fresh coconut and coconut milk, please let me know the result...

And of course, the Pineapple and Coconut Clafoutis

Fresh pineapple 400g
Sugar 100g
Vanilla essence 1 tsp
Eggs 2
Freshly grated or desiccated coconut 40g
UHT milk or coconut milk 100ml
Coarse sugar for sprinkling

Cut the pineapple into wedges, and mix it with half the sugar and vanilla essence. Leave to macerate while you prepare the batter. Whisk the eggs and remaining sugar till light and creamy. Add flour and coconut. Mix well and add milk or coconut milk. Mix till smooth. Place pinapple into a buttered baking dish, and pour the batter over. Bake in preheated 185 oven for 25 minutes. Serve sprinkled with sugar.

Recipe adapted from Flavours Magazine.

Thai At Mary's

My wonderful friend Mary organised a Thai cooking demo at her gorgeous house. No, Mary herself did not conduct the demo, but two chefs from Thailand, Mananat and Fonthip. Their warm and friendly smiles which accompanied the joining of hands, slight bow of the head and a sing-song 'Sawadeekap' made me feel honoured and welcome. The house was a buzz of excitement when 12 ladies packed into the kitchen, some helping with cutting or grating the vegetables. (Me? I took the opportunity to catch up with Rosi, whom I hadn't seen in yonks and was leaving for Germany the very next day. SO great seeing you Rosi!) Mary herself is a vegetarian, so the dishes were prepared with a vegetarian and non vegetarian option. Five items were on the menu which were:

Vietnamese Spring Roll
Papaya Salad
Green Curry with Tofu or Chicken
Pad Thai with Tofu or Prawns
Sago Pudding (Tako) with Corn


Everyone had a hand in making their own spring roll, while the chef prepared the other items. We had a lovely lunch of the above menu. I have to say, it was really good - my favourite being the Green Curry. I'm a dessert gal, and the Tako hit the spot. The 'durian' in me loved the combination of the lemak coconut milk and the little bursts of sago.

A cup of breshly brewed coffee and I was in heaven!

What's next Mary? Sign me up!

I'll list the recipe for the Vietnamese Spring Roll (*whisper* don't want to spoil the fun for those who may join other Thai cooking classes!)

A selection of vegetables such as lettuce, beansprouts, tofu, carrot, cucumber
Pre-cooked prawns or chicken
Thai basil leaves
Vietnamese spring roll sheets (rice paper)
Water

Soak the spring roll sheets in room temperature water. Place on a flat surface. Place your meats and vegetables at the bottom of the sheet, and a basil leaf on top of the vegetables. Roll up halfway, tuck the sides in and roll all the way. Serve with Dipping Sauce.

Vinegar 2 tbsp
Water 1 tbsp
Sugar 2 tbsp
Salt 1/4 tsp
Garlic 1 clove, chopped
Coriander root 1/4 tsp, chopped
Red chilli 1, chopped

Boil water with the vinegar. Add sugar and salt over a low flame. Add the other ingredients and simmer until thick. Remove, cool and serve.

Bread with my Buddies

It was bread making day today. Of all days we chose today to make bread when it was cold, and rainy - perfect conditions for bread to rise (mmm hmmm). Anyhow, not rain nor sleet or snow can dampen me and my gals when we decide to do something. The venue was BL's apartment, and in the absence of a breadmaker, we went the old fashion way and kneaded by hand. Somehow, it didn't seem as difficult. Maybe because we were chatting away (what else?), or maybe because it wasn't me who was kneading!

There was no 'warm corner of your kitchen', so we let the dough proof under the heater lights (hey, we think outside the box!). At the end of the day we had some delicious sausage rolls and a huge loaf. And to top it off, an absolutely sedap Hokkien Mee lunch prepared by BL and equally yummy pandan-santan jelly made by BLi.

Fun day as usual, enough to keep my spirits up till the sun peeks through the clouds again.


The recipe we used today :

Dry ingredients-
Bread flour 3 1/4 cups
Salt 1 tsp
Sugar 3 tbsp
Dry yeast 1 1/2 tsp

Liquid ingredients-
Egg 1 plus enough warm (27C) water to equal 1 cup
Oil 3 tbsp

Mix all the dry ingredients on a work surface. Make a well in the center and slowly pour the liquid ingredients, mixing as you go. Mix well and knead till the dough is 'elastic'. Let rise in a warm place for 1 hour or double in size. Knead again. Form into a ball (or wrap around sausages) and let it rise again till double in size. Brush with beaten egg. Bake in preheated 180C oven for 25-30 minutes.